It contains a Super Starch called Amylopectin A -how we get big
fluffy bread, biscuits and cinnamon rolls.

Einkorn, heirloom wheat from biblical times ("Our daily bread")
not consumed any more.

Instead we eat Dwarf "Franken"Wheat, product of
manipulation and hybridization , creating short, stubby, hardy,
high yielding wheat plants with much and higher amounts of
starch and gluten and double the chromosomes for all sorts of new
odd proteins (28 vs 14 chromosomes).

Norman Borlaug 1970 Nobel Prize winner for engineering this
modern wheat promising to feed millions of starving around the
world - instead contributed to obesity and chronic illness.

It contains a form of Super Gluten that is
very-inflammatory.

Gluten is the sticky protein in wheat that holds bread together
and makes it rise.

The old Einkorn wheat codes for the small number of gluten
proteins (also those least likely to trigger celiac disease and
inflammation).

The new dwarf wheat contains double the chromosomes and produces
a large variety of gluten proteins including the ones most likely
to cause celiac disease.

Gluten can trigger full blown inflammation leading to autoimmune
disease and celiac disease (antibodies to wheat-adaptive immune
system).

Wheat contains a non-gluten glycoprotein or lectin (combination
of sugar and protein) called wheat germ agglutinin (WGA). Whole
grains, peanuts, kidney beans, and soybeans are high in lectins.
Cow's milk, nightshade vegetables (like potatoes and tomatoes) and
some seafood also contain fairly high amounts of lectin. In fact,
estimates are that about 30% of our foods contain lectins, and
about 5% of the lectins we eat will enter our circulation.

Lectins are a problem because they are sticky molecules that can
bind to the linings of human tissue, especially intestinal cells.
In so doing, they disable cells in the GI tract, keeping them from
repairing and rebuilding, leading to erosion of the intestinal
barrier (leaky gut), and thus contributing to development of food
sensitivities.

Because the lectins also circulate throughout the bloodstream
they can bind to any tissue in the body ­- thyroid, pancreas,
collagen in joints, etc. This binding can disrupt the function of
that tissue and cause white blood cells to attack the lectin-bound
tissue, destroying it. This is an autoimmune response.

The lectins in wheat for example, are specifically known
to be involved in rheumatoid arthritis.

Lectins have also been linked to heart attacks, weight gain,
fatigue/low energy.

HLA DQ2 and HLA DQ8 -30% of population have at least 1 positive
genetic marker predisposing them to celiac disease.

The super gluten crosses our leaky gut, gets exposed to the
immune system which triggers the inflammatory cascade. This
inflammation is not selective, so it starts to attack our cells,
leading to further potential for a myriad of chronic diseases.

Gluten Free Processed Food is not the answer = healthier junk
food - high glycemic load, it is still cookies, cakes.

Spelt and Sprouted Grain bread is a better option or better yet,
get a bread maker and experiment with your own gluten free bread
making. There are lots of recipes on line.